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Fargues and secrets of Sauternes

The explosion of aromas in Château de Fargues is obtained thanks to a real sacrifice, since botrytis produces barely one glass of wine per vine instead of a full bottle for unbotrytised grapes. This is clearly an extravagant proposition!

But what is the secret of Sauternes? How is this great wine made? What is Botrytis cinerea? How does this “noble rot” work its magic?

The most important thing to keep in mind is that this is totally natural, like fermentation, and can be described as a biological phenomenon.

Indispensable to making great Sauternes, Botrytis cinerea, known more familiarly as “noble rot”, is a microscopic fungus that propagates on ripe grapes. Botrytis eats up part of the sugar and acidity in the grapes, concentrating and gradually transforming them, while adding aromas and sweetness.

To better understand this mystery, it helps to understand the historic background.

THE EFFECTS OF BOTRYTIS CINEREA

White Wine Sauternes

Botrytis cinerea is a microscopic fungus responsible for the magic of Sauternes. When it appears, in autumn, it consumes part of the sugar and acidity in ripe grapes.